Baked potato with chicken ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly. Cook in boiling water for about 25 minutes. In the meantime, wash chicken fillet, dab dry and cut into approx. 1x1 cm cubes. Clean the mushrooms, wash if necessary and cut them into leaves. Drain the mandarins. Clean, wash and cut spring onions into rings.

2. 2

   Cut the bacon 1-2 times. In a frying pan without fat let it crisply drain, put aside. Heat oil in it. Fry chicken filet and mushrooms until golden brown. Season with salt and pepper. Deglaze with 300 ml water and cream. Add spring onions and dried herbs, bring to the boil. Stir in sauce thickener. Carefully fold in mandarins. Season again with salt and pepper. Cut potatoes in half and put them into a roaster.

3. 3

   Deglaze with 300 ml water and cream. Add spring onions and dried herbs, bring to the boil. Stir in sauce thickener. Carefully fold in mandarins. Season again with salt and pepper. Cut potatoes in half and put them into a roaster. Spread the prepared ragout on top. Grate cheese and sprinkle over it. Cover with the bacon. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Serve garnished with fresh herbs

4. 4

   Spread the prepared ragout on top. Grate cheese and sprinkle over it. Cover with the bacon. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Serve garnished with fresh herbs

Nutrition Facts

KCAL
520 kcal

CARBS
49 g

FATS
23 g

PROTEINS
28 g